Tuesday, January 1, 2008

Recently, a crescent roll recipe was posted on the Delphi Celiac group, coming originally from the Better Batter Flour website. It has been such a hit, that I just knew I must try it. Many people on the forum have been tweaking it, and I'm using their good ideas. So, thanks, guys.

In the bowl of your mixer, combine the butter and cottage cheese. Add dry ingredients. Mix until a ball of dough forms.

Wrap in plastic wrap and chill 2 hours (I left mine overnight, as I wanted it ready in the morning).

Preheat oven to 350 degrees. On lightly floured piece of parchment paper, roll the dough into a 14 inch circle. Cut into 8 triangles (really easy with a pizza cutter).

Roll each triangle from wide end to tip, turning ends to form a crescent shape. Place on a baking sheet lined with parchment and bake 20 to 30 minutes.

Fiber Variation: Use 3/4 cup gf flour mix and 1/4 cup Montina (In this picture of the Montina rolls, I accidentally used a whole stick of butter - oops. They didn't rise like the others, lol.)This is a very versatile recipe. I have used it for pigs in a blanket (with little smokies), a snuggly dog (lol, using a hot dog), and cinnamon rolls (I like both the regular version and the Montina as cinnamon rolls.). For cinnamon rolls, roll the dough into a rectangle. Mix 3/4 cup brown sugar, 1 tsp cinnamon, and raisins (1/4 to 1/2 cup), and sprinkle onto dough. Roll the dough into a log, cut 2- to 3-inch pieces, and place them in a pan (with parchment on the bottom). Bake for 20 to 30 minutes. Glaze, if desired, with a mixture of 1/2 cup powdered sugar, 1 TBS milk, and a few drops of vanilla. (These cinnamon rolls are not huge and fluffy, but they are really good, and easy to make.)This recipe is also being used as pot pie crust by some members of the forum.Find a new way to use it, or just make some great rolls. Enjoy!

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comments:

OH! Your crescents look YUMMY! Someone emailed me the recipe a while back and this break I finally got a chance to try it. OH MAN - it IS good.

I made the mistake of putting in a whole stick of butter (thought 1/2 cup... guess I didn't read) and I skipped the vinegar. The rolls were awesome and PUFFY. - They melted in your mouth.

I made the mini-dog rolls (one set with smokey-spicy little sausages and one with apple-chicken mini sausages and I sprinkled them with cinnamon). Too fabulous that I see your post. I have taken pictures and am going to post tonight. I'm going to link to your recipes too (if you don't mind) as your photos - and cinnamon rolls - look divine!

LOL. Oh my gosh! I used a whole stick of butter the first time, too. I just saw 1/2 and thought cup, lol. I didn't do vinegar either. They really are great.Go ahead and link. We'll storm the blogging world. :)

Cassandra! LOL We actually aren't starting our January diet until SUNDAY! Pheww... we realized that we only planned for 4 weeks and there are 5 weeks in Jan.. so we're officially starting on Sunday... you better believe i'm racking up on the sugar until then! LOL not really, but that dough looks WONDERFUL!!! I will definitely try those in february... i'm already making a list of things I want to make AFTER we do the no sugar thing this month! LOL not sure that's the best way to start off! LOL

Hey Carrie, that's just too funny.Braden came home from visiting his cousin and saw the pictures of the cinnamon rolls, and was appalled that I didn't save any for him. He asked me if we could make some today, but we didn't have any rice flour left. So, of course, we had to go get some today, lol.

Hey, Cassandra - I just came to your blog and it's great. I'll be visiting often and I'm definitely going to try the crescent roll dough for pizza and cinnamon rolls, both of which I miss very much since being diagnosed.

My fiance's daughter was just diagnosed with gluten allergies, so I decided to check out the recipes. I loved the pizza crust recipe, but have not tried it yet. Also, I plan to use the crescent roll recipe to make her favorite vegetable pizza. My fiance and I are also diabetics, so I have to adapt recipes to sugar free. I thought I might mention to the others that I often use Splenda in my "sweet" recipes and I cannot tell the difference, so the recipe could also be gluten-sugar-free. Now, I will have to locate the flours, starches, and zanthan gum in order to bake.